Mrs Frankenstein's Cookbook

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Chorizo and chicken traybake (Hairy Dieters)

INGREDIENTS – STORE CUPBOARD

White onion (cut into 8 pieces)

Red onion (cut into 8 pieces)

8 garlic cloves (unpeeled and squeeze out at the end or peeled and chopped/crushed)

75g spicy chorizo (sliced 5mm)

Seasoning:

1/2 tsp smoked paprika

1/2 tspn dried oregano

salt & pepper

INGREDIENTS – FRESH

8 x chicken thighs (skin on – bone in or out is fine). Score skin with 2 or 3 cuts.

500g new potatoes chopped in half (or chop up larger potatoes into chunks)

8 medium tomatoes (quartered)

Green pepper (cut into strips) (OPTIONAL)

TIME: About 1hr

METHOD:

  1. Heat oven to 180C.
  2. Put the onions, potatoes, peppers, tomatoes and garlic in large roasting tin, season and cook for 20mins.
  3. Take out of the oven and add the chorizo (mix in) then lay chicken on top (skin side up). Sprinkle skin with paprika and oregano and season. Cook for 20mins.
  4. Take out and baste chicken with juices from the tin. Turn oven up to 200C and cook for another 20 mins (or until chicken golden and crisp)

NB. On the bone chicken can take longer to cook.